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Wild Mushroom Pate


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  • 3 tablespoons unsalted butter
  • 1/2 cup finely-chopped shallots
  • 2 teaspoons minced garlic
  • 8 ounces wood ear or shiitake mushrooms stems trimmed, wiped clean, and coarsely chopped
  • 8 ounces fresh morel mushrooms stems removed, wiped clean, and coarsely chopped
  • 8 ounces fresh chanterelle mushrooms stems trimmed, wiped clean, and coarsely chopped
  • 1/2 cup dry white wine
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground black pepper
  • 3 tablespoons chopped fresh parsley leaves
  • 1 teaspoon truffle oil
  • 4 ounces softened cream cheese
  • 4 ounces softened goat cheese
  • Toast points and crackers as accompaniment


Servings 3


Step 1

In a large skillet, melt the butter over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, 2 to 3 minutes. Add the mushrooms and cook, stirring, until wilted and starting to brown. Add the wine, thyme, salt, and pepper, and cook, stirring, until the wine is nearly all evaporated, 5 minutes. Add the parsley and truffle oil and cook for 30 seconds.

Transfer to a food processor. Process with the cheeses until well combined. Adjust seasoning, to taste. Transfer to a decorative ramekin or bowl, cover and refrigerate until set, 3 to 4 hours.

Serve chilled with toast points and crackers.

This recipe yields about 3 cups.

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